Appetizer of zucchini with tomatoes, cooked at the height of the vegetable season, in winter can be used as a side dish, as well as as an additional ingredient in any stewed dishes, be it roast or stew. It turns out delicious and satisfying, besides there is no vinegar in the recipe!
Ingredients
- Zucchini - 3,5 kg
- Tomatoes - 2 kg
- Onion - 3 pcs.
- Chili pepper - to taste
- Garlic - 5 teeth
- Ground red pepper - 1 tbsp.l.
- Vegetable oil - 50 ml
- Sugar - 120 g
- Salt - 3 art.l.
Step-by-step cooking recipe
Wash tomatoes, cut into small cubes. Peel the chili peppers from the seeds and finely chop them.
Cut the zucchini into circles no more than 5-8 mm thick. If you use fairly large copies, cut the mugs in half.
Fry finely chopped onion and chopped garlic in preheated vegetable oil.
Add the prepared tomatoes, zucchini and chili peppers to the fried vegetables in the pan. Add salt, sugar, ground pepper, mix well, bring to a boil and over low heat, stirring occasionally, simmer the workpiece for 30-40 minutes.
Pack the boiling salad of zucchini and tomatoes in pre-sterilized jars and seal tightly. Turn the jars upside down and leave to cool completely. Store the cooled billet in a cool, dark place (you can also store it in the refrigerator).
